Meatball & Okra Soup
Ingredients
- 2 teaspoons virgin olive oil
- 1/2 white onion; diced
- 1 small or 1/2 large red bell pepper; diced
- 2 cloves garlic; minced
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 2 14.5 oz cans natural chicken broth
- 1 14.5 oz can Margaret Holmes Tomatoes & Okra
- 1 14.5 oz can Margaret Holmes Cut Okra; drained
- 12 frozen mini meatballs from a 24 oz bag
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large soup pot. Add onion and red bell pepper; sauté over medium heat for 5 minutes then stir in garlic, parsley and pepper.
- Add remaining ingredients and simmer on low heat for 30 minutes.
- Serve with grated Parmesan cheese, if desired